Apple Upside Down Cake with Brandy Custard

When I made the cake this time,  I added a twist.  I put some brown sugar and butter in the bottom of one of my pans made by Demarle (item FM000481) . I knew I would be inverting it, because the pan makes such a lovely presentation.  I use it for almost any cake, brownie or casserole recipe these days.   I then placed thinly sliced apple pieces shaped like  half-moon crescents in each well of the pan. I was hoping is would be warm and bubbly, making a nice crust on the top with the softened apple on each slice. It came out just right.   I cooled it about 20 minutes before inverting it onto platter.  I included a recipe for the brandy custard that I usually serve with bread pudding.  I love this pan not only for the presentation,  but because you can slice each petal as a piece.  It comes out so compact and uniform. 

 

Ingredients:
• 1 cup (2 sticks) butter
• 1 cup sugar
• 4 eggs
• 3 cups self-rising flour
• 2 apples, peeled, cored, and finely diced
 •1 more apple for the top, peeled, cored, and sliced

Brandy/ or Rum Custard
• 1 1/4 cups whole milk
• 1 1/4 cups cream
• 4 egg yolks
• 1/2 cup sugar
• 1/4 cup good Brandy or rum
Directions:

1. Preheat oven to 350°F. Generously grease a 9-inch springform pan.
2. Cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, then sift in the flour. Stir in the diced apples (Batter will be very thick.)
3.  Using a rubber spatula, spread batter evenly in pan. 
4. Arrange the apple slices around the top of the batter. Bake until lightly browned, or until a skewer inserted into the center comes out clean, 45 to 50 minutes. 
5. Cool in the pan. Loosen around the edges of the cake and transfer to a serving plate. 

 Custard:

1. Bring the milk and cream to a boil over medium heat, then turn off the heat. 
2. Whisk together the egg yolks and sugar until pale and fluffy. 
3.  Slowly pour in the milk/cream mixture, whisking continuously. 
4. Return to saucepan over low heat and cook until custard is thick enough to coat the back of a wooden spoon, about 10-15 minutes. 
5. Stir in the  brandy.  

To serve, slice the cake and spoon the custard over each slice.

Pork Tenderloin Medallions with Apple Cider and Maple Glaze

Ingredients:
2-3 lbs. pork tenderloin cut into 2 inch cubes, then flattened
1 1/2 cups apple cider, divided
2 Tablespoons of honey
3 Tablespoons maple syrup
Salt and pepper
Olive oil

To be served with Mountain Town Salad, fresh beans, rice pilaf  and Homemade Applesauce (Recipe to follow)

Directions:
Toss pork with salt and pepper
Marinate the pork in 1 Cup of the apple cider and honey for about 3 hours.

1. Drain pork from marinade.  Let sit at room temp. for about 20 minutes before cooking.  This helps the meat to relax instead of seize up during the cooking process.
2. In a skillet, heat olive oil on medium.  Add pork and brown on both sides. 
3. Add remaining cider and maple syrup.  Bring just to boil.
4. Salt and pepper to taste.  
5. Serve alongside  Mountain Town salad, rice pilaf and homemade apple sauce. 

Applesauce
This is what I do when I want to make a quick apple side dish to go with my pork.
I melt about 2 tablespoons of butter in a small skillet.
Add 3 chopped apples, any flavor, peeled and cored.
Lightly brown the apples, tossing them with about 1/2 cup brown sugar and a pinch of salt.
Warm on medium for about 10 minutes.  Add some apple cider to thin if necessary.
Remove from heat and pulse to desired consistency in a food processor.